I have a mustard-crusted pork tenderloin recipe that I really like, but I have a presentation problem. Basically coat the tenderloins in a honey mustard sauce, then bread with panko. These are fried ...

I have always frozen my bread with no noticeable difference. Some fridge freezers seem to impart a stale freezer burn flavor to lots of things, but I've never had that issue. I'm guessing it has to do ...

After having read most of serious eats' recommendations for better home oven pizzas, I still have a question regarding the surface to be used to achieve a better and crispier crust.
I am on a budget ...

When a receipe uses cookie crumbs mixed with melted butter for a base, it usually requires it to go into the oven for about 10 minutes. I am wondering why it needs to go into the oven as opposed to ...

On a handful of occasions I've had bread in a restaurant where the crust is thin but very crispy, almost as if it had a couple layers. It looks crackly and gives easily to pressure. It's not a thick ...

I just used my ceramic bread pans for the first time. The top crust was just like it used to be when I baked with those cheap metal pans with the stick-free surface that I'm wanting to avoid now to ...

I made a sablé base for a cake last night. It was the first time I made this, so I used a basic recipe containing butter, flour, sugar, salt, baking powder and egg yolks. After everything is mixed the ...

Cook's Illustrated has developed a recipe for pie dough that substitutes vodka for some of the water, making dough mixable but developing less gluten (tough pastry). It works! Has anyone tried using ...

I am making small pies (in muffin tins!) for a party. I plan on pre-cooking the filling (ground beef and veggies), then finishing the pies at the location. Would it be helpful (either for transport ...

Two pies were baked at the same time, in the same oven, on the same cookie sheet. They seemed to be equally close to the center of the oven. There was a third pie on the rack beneath them. That pie ...

I'm making a toffee apple tart that has a shortbread pastry as its crust, and the author of the recipe says you can use milk or water in the crust. Which would be better? Or do they each have their ...

I'm having trouble getting my pizza crust light , airy and crispy. I'm not sure if it's the mixing of the dough because I'm using a smaller mixer 20qt as opposed to my old 60qt. The bowl is not smooth ...

Yesterday I indulged in a real luxury, I had Giordano's Pizza, (from Chicago) delivered to me in Oklahoma. It takes two days notice and six hours to thaw the pizza before you can 'finish' baking it; ...

Back in 2008, Good Eats showed a recipe for pie crust which included distilled alcohol. In 2009, America's Test Kitchen showed a recipe for blueberry pie which also used alcohol in the crust. In both ...

I was wondering how to make the breading/crust on the top of a chicken pot pie really crunchy, not flaky, but crunchy and crispy.
I know all the ingredients to make the topping in the first place. I ...

I'm planning on making a quiche (Lorraine with leek to be exact) and I was looking up recipes for quiches. Most recipes call for blind-baking the crust in advance (or at least partly), but some skip ...

I was making a pie the other day -- a mock apple pie*, to be exact, which is unusual enough. But I came up short on butter and don't keep any shortening stocked in my kitchen. Desperate, I searched ...

When making a pie, you almost always have to make holes in the dough with a fork. This is called docking.
What is the exact reason for doing this? Are there kinds of pastry (puff, short crust, flaky) ...

I've made a couple of deep dish pizzas over the last several months and I occasionally get either a soggy or a not cooked crust. I've been pushing the dough into a cast iron skillet and then putting ...

In the past, when I have made pumpkin pie, I have never put foil around the edge of the crust of the pie. Yesterday, I baked a pie with someone else, and they insisted that the foil was necessary to ...

I experiment some with pie crusts and have seen recipes that include vinegar as well as eggs. What does the vinegar do and what does the egg do. I have heard the vinegar promotes tenderness but have ...

Today I plan to bake a hershey bar pie.
I have done this in the past but never really get the crust to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since ...

I just tried a recipe for bread that suggests baking it in the oven a casserole pot with a lid (Dutch oven?)
Suddenly I have a loaf with a wonderful crust which I have never managed to do with an oven ...

Whenever I make sandwich rolls, the crust ends up too thick and too crispy. I've tried a few things, such as a moister dough, but I can't seem to get a combination of a hearty bread and a soft crust. ...

I'm currently baking a batch of sourdough bread. My last batch turned out perfectly with a hard crust and chewy inside. My problem is how to store the bread such that the crust stays hard. If I put it ...